How and how long to fry champignons. Stewed champignons with vegetables How long can fresh champignons be stewed?

Step-by-step recipes for preparing champignons stewed in sour cream: a classic recipe, quick in a slow cooker, with Cherry tomatoes and bacon, potatoes, chicken fillet

2018-05-15 Irina Naumova

Grade
recipe

3070

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

3 gr.

9 gr.

Carbohydrates

3 gr.

110 kcal.

Option 1: Champignons stewed in sour cream - classic recipe

Such a treat can serve as an independent dish or a simple snack. Served hot or cold. You can diversify with additional ingredients: vegetables, meat, cheese or spices. First we prepare the classic version, then in a slow cooker we whip up several dishes with different toppings. If you have little cooking experience, don't worry. Everything is prepared very simply, the dish always turns out delicious, exactly as intended.

Ingredients:

• three hundred grams of champignons;
• onion head;
• two tablespoons of sunflower oil;
• one hundred grams of fat sour cream;
• salt and pepper one tsp each.

Step-by-step recipe for champignons stewed in sour cream

Place the champignons in a colander, turn on cold water and rinse them thoroughly. Then they are cut into arbitrary slices. If the mushrooms have dark spots on the caps, you can carefully peel them and remove the outer skin.

Peel the onion and finely chop it with a knife. Pour it into a heated frying pan with oil. It is best to use a large, thick-bottomed frying pan. You can also cook in a saucepan, cauldron, or duck pot.

Fry over medium heat until lightly browned.

Add mushroom slices to the frying pan and fry over high heat, constantly stirring them with a spatula. First we need to get some liquid from the mushrooms.

When the mushroom juice begins to release, add sour cream. Sprinkle with salt and pepper. Mix everything and simmer over low heat with the lid closed.

Time it for fifteen minutes.

We taste the treat and bring the mushrooms to readiness. This will take another five minutes, no more.

It can be served either hot or cold as a snack.

Note: If you add a little nutmeg to the sour cream sauce, the stewed champignons will sparkle with a new taste.

Option 2: Quick recipe for champignons stewed in sour cream

We will prepare stewed champignons in a slow cooker. You can boil the potatoes separately or mash them to create a complete treat for a family dinner or lunch. When setting the timer, focus on the power of your multicooker. If you know that cooking in your device will take less time, time it, for example, half an hour, not forty minutes.

Ingredients:

• five hundred grams of champignons;
• four hundred grams of sour cream;
• two hundred grams of onions;
• floor the table with a spoonful of salt;
• a couple of sprigs of dill.

How to quickly cook champignons stewed in sour cream

First, let's quickly prepare all the ingredients, then place everything in the multicooker bowl and simply turn on the program. No further action will be required from us.

Peel the onions and cut into half rings. We wash the champignons, cut them into slices or simply divide them into four parts with a knife.

Grease the bottom of the multicooker with a small amount of oil. Place chopped onion and champignons on top.

Season with sour cream, salt as indicated in the recipe and close the lid. Select the “Stew” or “Vegetables” program and set the timer for forty minutes.

All that remains is to wait for the sound signal and call everyone to the table. Additionally, you can prepare a side dish of boiled or mashed potatoes.

Note: It is always appropriate to add more greens to such a dish. If you replace dill with, for example, basil or even cilantro. Spicy herbs perfectly complement dishes with sour cream, especially if we stew everything together. The greens are usually poured in at the end of cooking and the dish is allowed to brew under a closed lid, then served.

Option 3: Stewed champignons in sour cream with cherry tomatoes and bacon

An interesting option in which we combine mushrooms, small tomatoes, and bacon. We will simmer it in sour cream and white wine.

Ingredients:

• five hundred grams of champignons;
• a handful of Cherry tomatoes;
• head of white onion;
• three slices of bacon;
• two hundred grams of sour cream;
• two tablespoons of olive oil;
• 2 cloves of garlic;
• 150 ml dry white wine;
• half a teaspoon of sea salt.

Step by step recipe

Peel the garlic cloves, chop them finely and place them in a heated frying pan with olive oil.

Quickly peel the onion and chop finely. We also chop the bacon into small squares. Add to the pan and fry all over.

Wash and cut the champignons into slices. Transfer them to the pan. Pour in a little water and simmer for twenty minutes over low heat.

Wash the tomatoes, cut into halves and add to the rest of the ingredients. We time it for another ten minutes. Stir occasionally with a spatula.

Add sour cream and dry white wine. Add salt and simmer for another ten minutes until the mushrooms are ready. Potatoes in any form are best as a side dish.

Sprinkle the finished portions with chopped herbs.

Option 4: Stewed champignons in sour cream with potatoes

To prepare, we need a cauldron or a saucepan with a thick bottom. Add some potatoes so you don't have to cook a side dish. The result is a very satisfying and tasty treat.

Ingredients:

• five hundred grams of champignons;
• eight hundred grams of potatoes;
• two onions;
• one carrot;
• 70 g oil drain;
• five tablespoons of olive oil;
• one tablespoon of sour cream;
• laurel leaf;
• spices.

How to cook

Rinse the champignons in cold water and cut each mushroom into four pieces.

Pour olive oil into a cauldron, add butter and heat. Add mushrooms and start simmering.

Peel the onion and cut into halves of rings. We wash and chop the greens, put everything in a cauldron. Sprinkle with salt, pepper and stir.

Peel the potato tubers, cut them into medium cubes and put them in a cauldron. Add sour cream, add a bay leaf and mix.

Pour in vegetable broth or plain water until it covers all the ingredients. Continue to simmer over low heat without covering with the lid.

We focus on the readiness of the potatoes; they should be soft, maintaining their shape.

We take out the bay leaf and serve the treat on the table.

Option 5: Stewed champignons in sour cream with chicken fillet

Let's add a little poultry, she loves champignons, and sour cream sauce will make everything soft and tender. We use 20% sour cream or homemade sour cream - it will turn out even tastier.

Ingredients:

• two chicken fillets;
• three hundred grams of champignons;
• two onions;
• three hundred grams of sour cream;
• seasoning for chicken, curry, turmeric - 1/2 teaspoon each;
• teaspoon salt;
• sunflower oil;
• 2-3 branches of dill.

Step by step recipe

Take chicken fillet, remove the films, rinse under running water. Take paper towels and dry each fillet, there should be no water.

Cut into slices and place them in a bowl. Sprinkle with seasonings, stir and leave in the refrigerator for half an hour.

Peel the onions, cut off the base, and cut the rest into thin half rings.

Place the champignons in a colander, rinse thoroughly, then dry with paper towels.

Cut into thin slices along with the legs.

We will cook in a cauldron. You can also use duck meat. Place the container on the fire, pour in a little refined sunflower oil and let it warm up.

First add the onion and cook until lightly browned.

Then comes the turn of the mushroom slices. Pour in, mix with onions and continue cooking. Time it for about seven minutes. Don't forget to stir with a spatula.

When the liquid from the mushrooms has evaporated. Add a little oil and add pieces of chicken fillet. Brown it a little, and then add all the prepared sour cream.

Close the cauldron with a lid, reduce the heat to slightly below medium and simmer until done.

Towards the end, add salt and pepper. Test the chicken and mushrooms for tenderness. At the very end, wash and chop the greens. Stir and turn off the heat. Let the stewed champignons with chicken in sour cream sit for a while and get enough of the aromas of the greens.

Serve hot with or without side dish. You can boil pasta and rice. Boiled potatoes or mashed potatoes would also be appropriate.

Stewed mushrooms - general principles and methods of preparation

Mushrooms can be prepared in many ways, including frying, stuffing, pickling, and so on. But a particularly tasty and quite dietary dish is obtained by stewing mushrooms. It’s not for nothing that this particular recipe is considered a classic of Russian cuisine, although in the old days mushrooms were not stewed, but simmered in a Russian oven. Of course, nowadays the oven is rather exotic, but you can cook a wonderful mushroom dish on a regular stove. You can add various ingredients to them, for example, meat will add richness to the dish, and vegetables will make it an excellent solution for a vegetarian table. Stewed mushrooms go very well with sour cream, cheese, and onions. Before serving, it is best to season them with parsley, add garlic or coriander. You can eat stewed mushrooms both hot and cold.

Stewed mushrooms - food preparation

Collected or purchased mushrooms must be thoroughly washed, sorted and cleaned. Next, they can be boiled in salted water, and then transferred to a bowl for stewing. You can also stew raw mushrooms. Champignons are always stewed without pre-cooking, but before putting them in a saucepan it is better to scald them with boiling water.

Stewed mushrooms - preparing dishes

A large container with a fairly thick bottom is suitable for stewing. It could be a cast iron pot or a saucepan. When extinguishing, the fire should be minimal so that the mushrooms and other ingredients cook slowly and do not burn.

Stewed mushrooms - the best recipes
Recipe 1: Stewed champignons

Description: This dish is prepared extremely simply and quickly, and the ingredients for it can almost always be found in the refrigerator. So we can recommend this recipe in case of an unexpected visit from guests. It can be used as an addition, for example, to meat or potatoes, or it can be served as an independent dish.

Ingredients:
1 kg fresh champignons
2 medium onions
1 table. spoon of butter
1 cup sour cream
2 eggs
salt (to taste)
pepper (to taste)
greens for decoration

Cooking method:
Peel the champignons, pour boiling water over them, drain in a colander, and let the water drain. Then cool and cut into medium pieces. Peel the onion and cut into half rings. Put butter in a saucepan and add onion. Sauté it lightly, then add the mushrooms. Salt and add pepper to taste. Simmer for 25-30 minutes over low heat, stirring occasionally. Then mix sour cream and egg yolks in a separate container, add finely chopped herbs, and stir. Pour the resulting mixture over the mushrooms, simmer for another 5-7 minutes, after which you can serve.

Recipe 2: Stewed mushrooms with apples

Description: To prepare this dish, sour apples are used, which gives it a special piquancy and fresh taste. The best time to prepare it is early autumn, when the fragrant Antonovka ripen and a large number of mushrooms appear in the forests.

Ingredients:
0.5 kg of mushrooms (honey mushrooms, chanterelles, saffron milk caps)
150 g butter
4-5 sour apples
1-2 table. spoons of flour
0.5 cups mushroom broth
150 ml sour cream
vegetable oil
salt (to taste)
pepper (to taste)
greens (to taste)

Cooking method:
Wash the mushrooms, scald with boiling water, peel and cut into medium pieces. Place in a saucepan, adding a little vegetable oil. Simmer for 20-25 minutes. Peel and core the apples, cut into slices and place with the mushrooms. Mix flour with mushroom broth, add salt and pour the resulting mixture into a saucepan. Simmer for 7-10 minutes, then add sour cream, bring to a boil and remove from heat. Serve hot with boiled potatoes.

Recipe 3: Stewed mushrooms with cabbage

Description: This is a very simple, but satisfying and tasty dish. You can serve it either on its own or as a side dish for meat.

Ingredients:
1 kg of mushrooms (honey mushrooms, chanterelles)
0.5 kg white cabbage
50 g butter
2 medium onions
salt (to taste)
pepper (to taste)

Cooking method:
Wash the mushrooms thoroughly, sort and clean. Place butter in a saucepan, add finely chopped onion, and fry until translucent. Then reduce the heat to low and place the mushrooms in the bowl, adding about 50 ml of water. Simmer for 20-25 minutes. Cut the cabbage into thin strips, add to the mushrooms, salt and pepper to taste. Simmer for another 15-20 minutes until the cabbage is soft.

Stewed mushrooms - useful tips from experienced chefs

1. If the mushrooms accidentally turn out too salty when stewing, you need to add a few tablespoons of sour cream and heat the dish for 3-5 minutes over low heat. Even if sour cream is not included in the recipe, it certainly will not spoil the taste of the dish.

2. If you want to make a stew with meat and mushrooms, then you need to simmer them separately, and then mix them in finished form.

Recipes with mushrooms

• Mushroom soup
• Casserole with mushrooms
• Julienne with mushrooms
• Salads with mushrooms
• Potatoes with mushrooms
• Mushroom pate
• Marinated mushrooms
• Recipes with champignons
• Soups with mushrooms
• Mushrooms with cheese
• Stuffed mushrooms
• Fried mushrooms
• Pasta with mushrooms
• Potatoes with meat and mushrooms
• Mushrooms in pots
• Stewed mushrooms
• Pizza with mushrooms
• Creamy sauce with mushrooms
• Mushrooms baked in the oven
• Mushrooms with sour cream
• Meat with mushrooms
• Mushroom glade salads
• Layered salad with mushrooms
• Salad with fried mushrooms
• Salad recipe with mushrooms and cheese
• Mushroom sauce
• Tartlets with mushrooms
• Dried mushroom soup
• Mushroom broth
• Mushroom broth soup
• Mushroom salad - recipe with photo
• Mushroom soup - recipe with photo
• Dumplings with mushrooms
• Lasagna with mushrooms

You can find even more interesting recipes on the main page of the Cooking section

1. Champignons in milk sauce with cream

400 g champignon, "/2 cups milk sauce, "/g cup cream, 2 cm. spoons of butter, salt, pepper.

The champignons are cleaned, washed, chopped, salted and sprinkled with pepper. Pour milk sauce and cream in equal quantities, add butter. In a sealed container, bring to readiness over low heat (15-20 minutes). Season with lemon juice.

2. Prepare quickly, about 30 minutes
3. Champignons do not need to be cooked until tender, they can be eaten raw...
4. champignons quite quickly - 5-10 minutes. Some are eaten raw... Depends on where they grew. If they were collected near cities in plantings along roads, then it is better to extinguish it longer. They very strongly absorb any chemical contamination!
5. Mushrooms accumulate something in themselves... where who grew them... will boil... change the water and boil in another... for about 20 minutes... drain the water...

How long to stew champignons? And what do you cook from them? Tell me while they're stewing there!

1. Simmer for just a little bit, about 15-20 minutes. In general, they can even be eaten raw. Actually, I don’t really like champignons. I prefer real mushrooms. But when there is no way out, I cut them, throw them into a frying pan with well-heated oil along with onions, salt, fry for a couple of minutes, pour in cream (or sour cream) and simmer for another 10-15 minutes. I add it to salads. But baked champignons are an awesome thing: cut off the stems of large ones, chop them, chop the onion. Lightly grease the inside of the hats with butter, fill with chopped legs and onions, sprinkle with cheese and place in the oven at 200 degrees for 10 minutes. Bon appetit.
2. You know, while you were asking and while I was answering, the end had already come, like food. These are very delicate mushrooms - 5 minutes maximum!
3. Stewed champignons

To choose mushrooms. Wash the champignons thoroughly, cut off the roots, clean the caps from membranes, cut large caps into slices, fry in oil over high heat, sprinkle with flour, season with salt and pepper. When the mushroom caps become soft, add the potatoes and sprinkle with lemon juice. Serve the champignons with potatoes, sprinkled with finely chopped dill or parsley.

500 g champignons, 4 potatoes, 50 g butter, juice of ½ lemon, flour, salt, ground black pepper to taste, dill or parsley

4. Simmer for literally 5-10 minutes. And I make a salad with them. I chop it finely and put it in a frying pan. While they are stewing, finely chop a package of crab meat, 2 boiled eggs, and three cheeses to taste. Mix everything and add hot mushrooms along with gravy, if there is not much of it. A little bit of mayonnaise. It turns out fast, tasty and satisfying! The heat melts the cheese - yummy!
5. I can suggest a Korean salad, fry them, cool, fry 2 onions, put it in mushrooms, add, sprinkle with red, black and hot pepper, to taste, how bitter you like. add soy to taste, a few spoons and vinegar, a couple of spoons, also to taste . All this will sit for a little while and it’s ready. (This is if you like Korean cuisine) everything is bitter.
6. julienne
7. son and mother love creamy soup, husband, dad and I fried it) stewed for about 20 minutes, baked for the same amount)

How many champignons?

Champignon is one of the most common mushrooms, both in Russia and in the world. It belongs to the lamellar mushrooms and is divided into three types. All these species - field, meadow and forest champignons - grow everywhere in our country, everywhere, with the exception of the Far North. Champignon is one of those mushrooms that are grown in large quantities artificially in special myceliums, greenhouses, and basements.

This one has a fleshy white or brownish cap, chocolate-colored plates and a white root. Young wild champignons may be similar in appearance to a very poisonous mushroom - toadstool. It is important to be able to distinguish them. Young champignons have a thick short leg, also suitable for food.

Fresh champignons are not stored for a long time, since they quickly form a substance harmful to humans - choline. Because of this, mushrooms must be processed as soon as possible. Champignons are consumed both fresh and canned as the main ingredient of a dish, and are also used as a seasoning. Champignons are used to make soups, egg, fish and meat dishes. The list of recipes using these mushrooms can be endless.

Fresh mushrooms can be safely eaten if you are sure that they grew in proper conditions. It is enough just to wash the mushrooms properly. Champignons are added to dishes during the cooking process or after pre-cooking at the end of cooking. Canned mushrooms are pre-separated from the juice and heated before being placed in the dish.

Like many mushrooms, champignons darken when fried. In order to reduce the darkening of the mushrooms and give them a more appetizing appearance, the champignons are sprinkled with lemon juice. Fresh champignons need to be fried for 10-12 minutes in order for them to be well-fried, but canned mushrooms do not need frying at all. They are ready to eat immediately and only take a few minutes to brown them.

In fact, the frying time for champignons may vary and depends on what products you fry them with. In some dishes, this process can take up to 30 minutes.

How long to fry champignons? how to fry fresh and frozen champignons. how to fry champignons for a side dish and champignons with chicken. champignons stewed in cream. how to properly fry champignons.

Frozen champignons, without defrosting, place in a hot frying pan, poured with oil, and fry for 10 minutes, stirring occasionally while frying. Before finishing frying, add salt to taste.

How to fry frozen champignons with onions

For half a kilo of champignons you should take one medium onion. Peel and finely chop the onion, fry the onion in a frying pan, then add the champignons and fry them for 10-15 minutes, depending on whether they are frozen or fresh.

How to fry frozen champignons with potatoes

Heat a frying pan, pour a couple of tablespoons of oil, add frozen champignons and fry them for 10 minutes. While the champignons are frozen, peel and cut the potatoes into thin slices. Add the potatoes to the frying champignons, fry with constant stirring for 20 minutes.

How to stew champignons in cream

Ingredients

Champignons - half a kilo

Cream 20% - half a glass

Butter - cube 3 centimeters side

Lemon - half

Salt and pepper - to taste

How to stew champignons in cream

Wash the champignons, dry, slice thinly. Heat a frying pan, add and melt the butter. Add champignons and fry for 5 minutes. Salt and pepper. Pour in cream and simmer covered until done. At the end of cooking, add lemon juice.

Like champignons. how long to cook champignons. from champignons. how to cook frozen champignons. Do I need to wash champignons? how to clean champignons.

Champignons stewed in sour cream

Ingredients of champignons in sour cream:

half a kilo of champignons, 200 gram pack of sour cream, salt, pepper and vegetable oil.

Cooking champignons in sour cream:

Thinly slice the champignons, add salt and pepper. Fry the champignons in vegetable oil for 10 minutes until the moisture has evaporated. Add sour cream and mix thoroughly. Fry for another 5-7 minutes. You can add poppy seeds.

Champignons stewed in soy sauce

Ingredients for champignons stewed in soy sauce:

half a kilo of champignons (60 rubles), half a glass of soybean (40 rubles), sugar (5 rubles).

Cooking champignons stewed in soy sauce:

Wash the champignons under cold water. Let dry, cut into slices. Prepare the sauce: dilute half a glass of soy sauce with water in a 1:1 ratio, add 2 tablespoons of sugar. Place the mushrooms in a frying pan, fry for 5-7 minutes, pour in the sauce, simmer covered for another 5-7 minutes. Serve stewed champignons in soy sauce with herbs.

The champignons are fried for 10 minutes until the water has completely evaporated. All about frying champignons

How to clean champignons

If the champignons are perfect and you have confidence in the champignon manufacturer, then the champignons don’t need to be cleaned. But if the champignons are dark, this means the mushrooms are quite old and it is better to clean them: use a knife to cut out the dark places on the caps and legs of the champignons.

The Russian name champignon comes from the French “mushroom”. At the moment we can buy them in any store: both fresh and canned.

Naturally, the question arises, do I need to fry them and how long will it take? Fresh champignons are fried 5 – 10 minutes, no more. Until they acquire a characteristic golden hue. You will see it immediately. And if the mushrooms are frozen, then it will take 20-25 minutes. You don’t have to cook the champignons before frying. If the mushrooms are clean, washed and grown in good conditions, then they can be eaten even raw. Don't get poisoned.

Canned champignons are already ready to eat. But, if desired, they can be browned in a frying pan for 2 - 3 minutes. In general, almost every recipe indicates the time How long should you fry champignons?. It depends on the products with which you will cook the mushrooms. This interval can range from three minutes to half an hour. Champignon is a common mushroom in the world

Popular questions:

How long to stew mushrooms?

How long to stew mushrooms?

Mushrooms are one of the favorite delicacies of a large half of humanity. Perhaps the love for them is connected with the primitive instincts of obtaining food. Or maybe it’s the ease of preparation and great taste that makes them so popular.

There are many ways to prepare mushrooms - dried, pickled, fried. We’ll talk about stewed mushrooms and how long it takes to stew mushrooms. You can stew both fresh and canned mushrooms. Especially good when stewed are chanterelles, honey mushrooms, russula, champignons and oyster mushrooms. Without a doubt, every lover of stewed mushrooms will ask: how long does it take to stew mushrooms? Before cooking, mushrooms must be thoroughly sorted and washed. It would be a good idea to boil the wild mushrooms for a few minutes.

If you ask yourself the question - how long to simmer mushrooms until fully cooked, the answer is: from 10 to 30 minutes. But it is important to remember that how long to stew mushrooms depends on what kind of mushrooms you are going to stew: for example, 10 minutes in a frying pan will be enough for champignons, while others are better to simmer longer.

Several recipes on how and for how long to stew mushrooms.

Classic recipe for how to stew mushrooms and for how long:

Place the mushrooms in a frying pan with heated oil (3 tablespoons per 0.5 kg of mushrooms), add a few tablespoons of meat broth and cover with a lid. After 25-30 minutes, the mushrooms are ready. Before serving, you can add greens to them.

Recipe for how to stew mushrooms in sour cream and for how long:

Stew 0.5 kg of mushrooms in a frying pan. 5 minutes before readiness, add half a glass of sour cream, 1 teaspoon of mushrooms. After turning off, cover the mushrooms with 25 grams of cheese and leave under the lid for another couple of minutes. Mushrooms in sour cream are especially tender.

Recipe for how to stew mushrooms in cream sauce and for how long:

To prepare mushrooms you will need:

• 0.5 glasses of milk,
• 0.25 cups cream,
• 2 tablespoons butter, salt and pepper.

Wash 400 grams of mushrooms, cut them and sprinkle with salt. Place them in a frying pan and add all the ingredients. Simmer for 15-20 minutes covered over low heat. You can add lemon juice before serving. This delicious dish will be the highlight of any feast.

Bon appetit! Now you know how long you need to stew the mushrooms!!!

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Can you tell me how long to fry the champignons? : culinary questions

Message

Can you tell me how long to fry the champignons?

Girls, I need to fry champignons with onions. I fried them for 30 minutes - they seemed to be ready, but they didn’t seem to be there yet. Tell me, who fries them for how long?

if you fry them, then for 10-15 minutes, in my opinion, the more you fry them, the heavier they become, but if you simmer them, then it can be longer, it depends on the amount of liquid, I think that 30 minutes is enough, and the water is gone and they sold well

Christina

Thanks, Christine, I fried without a lid and the water actually went somewhere. It's good that you no longer need it.

Please

Christina

You don’t need to fry them for a long time, they will only lose juice and taste bad. The frying pan should be very hot, and not add too many mushrooms at a time so that the juice does not escape, and quickly fry and throw out of the frying pan.

But as Christina wrote, you can simmer it longer, although I think 30 minutes is long, 5-10 is enough for me.

Champignons are good to eat raw, so there is nothing to fry there.

Mashenka, thank you for the advice, I was just afraid of getting poisoned...

1. Let's prepare all the products. We clean, wash and chop the vegetables: onions - into small cubes, and carrots - on a coarse grater. We do the same with mushrooms. Although champignons are grown on farms, and they are always quite clean, it doesn’t hurt to rinse them under running water, and also cut off the very edge of the stem. Cut them in half and then into slices.

2. Place the chopped mushrooms and vegetables in a frying pan in already sufficiently heated oil. It is better to choose refined vegetable oil so that its smell does not overwhelm the aroma of the mushrooms themselves, because this is not at all what we would like.

3. Fry the carrots, onions and champignons, first over high heat for 7-10 minutes so that the ingredients brown, and then turn down the heat and simmer under the lid until the liquid released by the mushrooms evaporates. Salt the roast to taste, add a little ground black and allspice, and add a bay leaf.

In addition, you can add a couple of spoons of sour cream or cream at the end. The dish will acquire a new taste and aroma.

4. Serve the finished stewed champignons with vegetables with hot mashed potatoes and garnish with herbs. Bon appetit!

See also video recipes:

1. How to cook delicious mushrooms with vegetables:

2. Stewed champignons with caramelized onions - tasty and simple:

Step 1: fry the champignons.

I take small mushrooms, these don’t need to be chopped, just wash and peel them properly.
The champignons must be fresh; you won’t be able to cook them properly with frozen ones.
Heat a few tablespoons of vegetable oil in a frying pan and throw your champignons into it. Simmer, stirring, over medium heat until all the water has evaporated and the mushrooms begin to turn golden brown.

Step 2: add spices.

Prepare garlic paste. To do this, crush the garlic cloves (or grate them) and mix with salt (I put all the salt in the garlic at once, but you can add more salt later).
When the mushrooms are fried, add garlic paste and apple cider vinegar.

Step 3: stew the champignons.

Cook the mushrooms some more 2-3 minutes so that the flavors mingle. Add white pepper. Check if there is enough salt.
Also at this stage, you can season the champignons with fresh herbs (dill, parsley, rosemary) and add a little butter (if you like).

Step 4: Serve the stewed champignons.

Serve the finished champignons hot. You can simply offer them bread and sour cream, and it will be amazingly tasty as is. Or you can add fried meat or chicken and use champignons with garlic as a side dish, and this is also very, very tasty. Stewed mushrooms are a completely universal dish, and will even be appropriate on a holiday table.
Bon appetit!

You can also add other spices and herbs to taste, as well as a little white wine.

You can also fry the champignons with a little onion. Add the onions at the very beginning, but the green ones at the end of cooking.